Coffee - Recent Developments

Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavor of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organizations are reviewed in a lengthy appendix. Contents: Coffee carbohydrate chemistry (Green, roasted, soluble... Functional properties... Coffee fiber); Acids in coffee (Formation mechanisms, content, and sensory characteristics...); Coffee lipids, amino acids, and protein; Volatile compounds (Isolation and identification... Formation of odorants); Technology: roasting, decaffeination, instant coffee, beverage preparation; Health effects and safety considerations; etc.